I started as a line cook working in the Coffee Shop. By the time the the permanent building was finished I had been promoter twice to the position of Sous Chef. I worked as a Global Sous Chef for seven years on the graveyard shift. My duties were to make sure that all of the restaurants ran smoothly. The next promotion was to the rank of F. B. Chef where I was in charge of the Food Court operation. I supervised some forty cooks at 5 different station which included Thai, Classic American sandwiches, Mexican, Italian and Deli sandwiches.My last project was to create a chicken concept and completely revamp the Mexican outlet.

I'm a hostess so I do a little bit of reseprionist work by answering the phones and directing the call to the right person or take a reservation. I seat each party, I help out by bussing the tables, talk to different parties

Previous Experience:

Hostess at p.f changs at P.f changs

Location: United, PA

at this Job

Education:

Some high school

Skills:
Hostess | Busser | Host | Waitress | Expo | Great at multitasking,fast learner,good with people,love all animals,great on the phone,i can do just about anything with some training

Communicate with banks for finance and lease approval.
Work with Prep Department to prep car for delivery
Communicate with insurance company and secure Motor Vehicle paperwork.
Present finance and product to the customer to enhance their buying
experience.
Maintain a high CSI level.
F & I Master Certified
Top Performer for Ford Dealership in F & I office.

I just got back from training in San Diego, CA; Camp Pendleton, CA; Pensacola, FL; and Oceana, VA. I am in the reserves so I work one weekend per month with the Marine Corps. I repair/replace hydraulic and structural
parts of the F/18 aircrafts at Fort Worth Joint Reserve Base.

My job position was to transport railroad employees to thier job sites safely.
My accomplishments for this job would be learning all the rail yards , switch numbers , radio codes and procedures as well as all of locations listed above in a short order of time , Being on time being and safe driver and making sure employees at B.N.S..F arrived at thier destination's in safe and timely fashion.

Manage all F & B and day – to – day operations within budgeted guidelines and to the highest standers. Order goods for restaurant. Order liquor, beer etc, for all four bars. Identify customer needs and respond proactively to all their concerns. Establish targets, schedules, policies and procedures. Weekly meetings with ownership regarding sales results, promotions, profits, problems, concerns and productivity.